Buttery Pancakes With Lemon and Sugar
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Approximately 8 pancakes
- ¾cup plus 2 tablespoons/114 grams all-purpose flour
- 1teaspoon baking powder
- Pinch of salt
- 1egg
- 1cup plus 2 tablespoons/275 milliliters whole milk
- 3tablespoons vegetable oil, for frying
- Unsalted butter (preferably Kerrygold), as needed for cooking and serving
- Lemon slices and granulated sugar, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
200 calories; 9 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 24 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 6 grams protein; 101 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Pass the flour, baking powder and salt through a sieve into a medium bowl. Add egg and about half the milk; beat well. Add the remaining milk, beat again, and leave the batter to stand for 10 minutes.
- Step 2
Pour 1 tablespoon of oil into a large nonstick pan and turn the heat to high. When hot, pour a thin layer of batter (about 3 tablespoons) into the pan. You should be able to fit two or three pancakes in a large pan.
- Step 3
Add a tablespoon of butter into the pan for flavor as the pancakes are cooking and fry until bubbles appear on the top of the batter, about 1½ minutes.
- Step 4
Lower the temperature to medium and flip the pancakes. Fry until golden brown, about 1 minute, then transfer to a plate.
- Step 5
Repeat the process until all the batter is used, adding oil and butter as needed and wiping out any oil in the pan that becomes too dark along the way. The heat should be turned to high just before more batter is added, but then lowered to medium just before the pancakes are flipped.
- Step 6
Serve each pancake with a pat of butter, a lemon slice and a generous sprinkling of sugar.
Private Notes
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Cooking Notes
Molly
We always use confectionary sugar instead of regular sugar and we squeeze fresh lemon juice onto the pancake-never just a slice. We always ad a bit of nutmeg to the batter as well but that's optional of course. But this is the Irish pancake not the Shove Tuesday one. You should show both recipes-they are not the same.
Kim P
The fresh lemon juice is very tart on top of the unsweetened batter; needed about 2 tsp of sugar per pancake to get a nice lemon pastry taste. Next time will add 1 tbl of sugar to the batter.
kristine
Substituted milk with oatmilk, added nutmeg like others mentioned and added two teaspoon of sugar and squeezed a quarter of the lemon juice to the batter. I would let it sit more than 10 min, as the first few batches came out flat like crepes.
Marci in Oregon
This was a fantastic recipe and so easy. I did add a little more sugar.
Hannah
Love these! My new favorite pancake recipe. Two of us ate the whole batch. Lighter than the usual thick pancakes with maple syrup. I can't wait to make them again.
CSKJ
Yum! Love looks like this will have to be today’s lunch.
Joe K
'Every' Saturday, my wife makes a wonderfully easy, simple, surprising, different tasting pancake using the same standard manufacturer’s mix… ONLY changing the water! She uses sparkling flavored, no sugar bottled water...last Saturday the orange vanilla shot up to my #1 choice along with cherry watermelon. She Keeps It Simple Saturdays. kiss!
RonK
This is also a traditional German crepe dish: Over a thin crepe, melt butter, drizzle with lemon juice, then sprinkle with powdered sugar. Delicious.
Annie P.
Never, ever was butter off limits during Lent in my house. Going without meat on Fridays was penance enough.
Arwen
A wonderfully tender pancake - not hard to keep thin as it was a very runny batter. I found they worked better with less oil on medium heat for both sides. It would be very easy to make crepes with this bstter
Kim P
The fresh lemon juice is very tart on top of the unsweetened batter; needed about 2 tsp of sugar per pancake to get a nice lemon pastry taste. Next time will add 1 tbl of sugar to the batter.
Molly
We always use confectionary sugar instead of regular sugar and we squeeze fresh lemon juice onto the pancake-never just a slice. We always ad a bit of nutmeg to the batter as well but that's optional of course. But this is the Irish pancake not the Shove Tuesday one. You should show both recipes-they are not the same.
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